Evaluation of the microbiological and nutritional quality of hot dog sausage
Keywords:
emulsified meat product, coagulase positive Staphylococcus, public health
Abstract
Demanding for foods of rapid and easy preparation, and also with adequate nutritional potential has favored to increase the consumption and the industrialization of emulsified meat product and among them the sausage. Aiming at assessing the quality of these products, the physical-chemical and microbiological analyses were performed in different brands of sausages commercialized in bulk. Of the analyzed samples, 58.33% showed coagulase positive Staphylococcus counting higher than the limit allowed by the legislation in force. The physical-chemical analysis showed that in 50% of tested sausage brands the protein, total carbohydrates and starch contents were in disagreement with the values established by the legislation. It was also found that 25.00% of the analyzed brand showed the fat contents above the permitted values.
Published
2012-12-01
How to Cite
Oliveira, D. F. de, Coelho, A. R., Silveira Junior, J. F., Braghini, F., Bravo, C. E. C., & Tonial, I. B. (2012). Evaluation of the microbiological and nutritional quality of hot dog sausage. Revista Do Instituto Adolfo Lutz, 71(4), 733-736. Retrieved from https://periodicoshomolog.saude.sp.gov.br/index.php/RIAL/article/view/32491
Issue
Section
BRIEF COMMUNICATION